Hotel Magdalena im Zillertal - Urlaub mit Hund is a haven for eco-conscious travelers. As a proud holder of the EU Ecolabel, this establishment encapsulates sustainability in its operations, allowing guests to enjoy a vacation that has minimal impact on the planet. A written environmental policy statement charts the course for the hotel's green initiatives, from adopting energy-saving measures such as triple-glazed windows that insulate against heat and cold, to engaging in reforestation and wildlife conservation efforts. Here, cleanliness is maintained with non-toxic cleaning products, and meals are carefully prepared with organic ingredients sourced predominantly from local producers.
It’s not just about policies, but practices too at Hotel Magdalena. An environmental manager ensures that employees are trained to follow eco-friendly protocols. The hotel goes the extra mile to measure its carbon footprint, striving to further its sustainability efforts. Guests can enjoy cycling, courtesy of the bicycles provided, contributing to reduced carbon emissions. Thoughtful details, such as signs in rooms requesting guests to reuse towels and recycling bins, encourage guests to partake in the hotel's sustainability practices. Automatic systems ensure lights and electrical appliances switch off when guests leave their rooms, ensuring energy conservation. Moreover, the hotel diligently separates waste into at least three categories and composts organic waste. Mealtime becomes a celebration of sustainability, with a menu that not only offers vegetarian alternatives but also includes regionally sourced products and vegan options. To continually enhance its environmental practices, an energy audit is carried out at least once every five years. The dedication of Hotel Magdalena to eco-friendly practices truly sets it apart, making it a desirable destination for sustainable travel.
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Certifications: Ecolabel or Eco Flower (EU)
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
Windows that block heat/cold (i.e. triple-glazed windows)
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Use of non-toxic cleaning products
Serving organic food at the restaurant
Environmental manager appointed
Employees are trained to follow environmental policies
Carbon footprint is measured by recognised CO2 measurement tool
Bicycles provided to guests
Toilets flush up to 6 litres per flush
Signs in the rooms informing guests that towels will only be changed upon request
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
Waste is separated into at least 3 categories
Recycling bins in guest rooms
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Automatic system or key card that turns off the light and electrical appliances when guests leave their room
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years
